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Currently Playing: New York vs. Neapolitan vs. Detroit Pizza

Check out Gozney's full range of ovens at https://bit.ly/4vVOLve New York vs. Detroit vs. Neapolitan. 3 vastly different style of pizzas from 3 recipes from 3 pizza experts AND my brand new pizza oven. Support the Channel Patreon → https://patreon.com/antichef Follow Me On Instagram → https://www.instagram.com/antichefjamie Pizza recipes: Neapolitan pizza from Napoli on the Road cookbook by Michelle Pascarella Pizza dough: 1 kg/7.5 cups medium strength flour (such as 0 or 00) 700 g/ 24.5 oz water 2 grams/ 1/2 tsp fresh yeast 25 grams salt 5 grams olive oil (optional) tomato pasatta basil fior de latte mozzarella olive oil "The Loui Loui" Detroit-style pizza from the Loui Loui's Detroit Style Pizza cookbook by Michael Spurlock Dough: 359.28 grams all purpose flour 153.98 grams semolina flour 3.85 grams active dry yeast 1.92 grams diastatic malt powder 3.21 grams salt 384.94 grams water (100 degree f) Wisconsin brick cheese sandwich pepperoni Canadian back bacon sliced onion sliced green pepper sliced mushrooms sliced black olives cooked italian sausage removed from casing tomato sauce NYC Pizza from Scarrs Pizza cookbook by Scarr Pimentel Additional Ingredients: ½ tsp dried oregano, or more as desired 1 to 2 tsp | 2 to 3g grated pec or parm, plus more to finish Scant 1 cup | 100g Cheese Blend: full fat mozzarella and part skim mozzarella (low moisture) Olive oil to finish (optional) DOugh: INGREDIENTS 2 tbsp | 25g sugar Generous 2½ tsp | 8g fresh yeast 1¾ cups plus 2 tbsp | 450g or 2 cups plus 3 tbsp and 1 tsp | 500g cold water 6¼ cups plus 3 tbsp | 900g flour 3 tbsp | 30g kosher salt 2¾ tbsp | 36g olive oil, plus more for your work surface and for storage All-purpose flour for opening and stretching the dough, and for your work surface Sauce: INGREDIENTS 1(28-oz | |794g) can crushed or whole peeled plum tomatoes, no salt added ¾ tbsp | 8g kosher salt 2½ tbsp | 32.5g olive oil Generous 2 tsp |7g finely chopped Vidalia or other sweet onion 3 garlic cloves, finely chopped 2½ tbsp | 6g fresh oregano, finely chopped 6 to 7 fresh basil leaves, torn 2¼ tsp |5g black pepper